Preheat the oven to 400°F. Place the mung beans in a small saucepan with 2 cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, undisturbed, until the mung beans are soft and begin to break down, about 30 to 35 minutes. If your mung beans are still a bit tough when the time is up, leave the saucepan covered for an additional 5 minutes.

Peel and roughly chop the ginger. Peel and dice the potato. Halve the green beans.

Add the diced potato and green beans to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until tender and browned in places, about 20 to 22 minutes.

In a blender or food processor, combine the chopped ginger, garlic cloves, shredded coconut, tomato paste, tamarind chutney, curry powder, ¾ tsp salt, ¼ cup water, and as much of the Kashmiri chile powder as you’d like. Blend the curry paste until smooth, scraping down the sides of the blender as necessary.

Place a medium saucepan over medium heat with 1 tbsp vegetable or coconut oil. Once hot, add the curry paste and cook, stirring constantly, until fragrant and toasted, about 2 to 3 minutes. Add the coconut milk and 1/2 cup water. Bring the sauce to a simmer and cook until slightly thickened, about 5 to 7 minutes.

Place the chapati bread in the oven to warm for a moment. Add the roasted potatoes and green beans to the curry sauce. Divide the mung beans between bowls and top with the sweet and spicy curry. Serve with warm chapati bread.